A few months ago, April asked me if I had a recipe for homemade chia “pods” so I sent her our link to this one. It was my first attempt at the “pods” (aka chia pudding) and it’s still one of our go-to portable snacks/desserts. It’s also one of our most-searched and clicked links ever. (I’m still embarrassed about the photos in that post. Not embarrassed enough to retake them, but still …)

Anyway, I’m happy to report that it started an obsession in April’s kitchen that just can’t be contained! She has since inspired me to make chocolate chia pods, cherry vanilla chia pods, chia pudding parfaits and most recently, she shareda new recipe with me.

Awe…

Some…

Sauce.

Tart. Sweet. Totally refreshing. A PERFECT summer treat.

And, if you’re like those of us with outdoor Montana gardens and still waiting on your June strawberries …
… this works GREAT with frozen strawberries and rhubarb.

INGREDIENTS:

1 1/4 Cups Rhubarb (rough chopped)

2 Cups Strawberries

2/3 Cup Chia Seeds (black or white, both are nutritional powerhouses)

2 Cups Coconut milk

1 TBS Grade B Maple Syrup

zest from one lemon

DIRECTIONS:

Combine all the ingredients in a high speed blender.

Blend and then divide into individual serving cups. Refrigerate for at least 30 minutes (best to leave it over night) and enjoy!!

I was out of town last week and returned home to find a jungle of rhubarb growing in one of our garden beds … ready to harvest and screaming to be made into a pie. And we had the excuse of a Memorial Day Cookout to try my hand at a strawberry-rhubarb pie.

But here’s the thing: Growing up in New Jersey, we also had a plethora of rhubarb growing in the garden. And my stepdad’s Aunt Ginny (God bless her … a beautiful and funny gal) would take this incredibly tart stalky plant and cook it down with loads of plump juicy red strawberries, sugar, cornstarch, sugar, a little more cornstarch and a lot more sugar and would turn this beautiful Spring harvest into a gelatinous pie that pretty much tasted like cornstarch and sugar.

So to say I was excited to learn a few years ago that we had rhubarb growing (like a weed) in the garden is kind of … well … it would actually be kind of an exaggeration.

I didn’t know that strawberry-rhubarb pie could be tangy (that’s the job of fresh rhubarb in a pie) … sweet (naturally sweet because fresh organic strawberries cook down into a gorgeously sweet, but not overly sweet, treat) … and a totally refreshing end to a holiday cookout. Especially with some homemade ice cream.

quick-cooking tapioca (you can use tapioca pearls instead, but they need to be soaked first)

unsalted butter, cut into small pieces

egg yolk beaten to blend with water (for wash)

I’m not kidding when I say this pie is sublime. The kiddos and I are headed out this morning to “harvest” more rhubarb so we can try a version of this in a breakfast cobbler.

One thing I should point out … Deb Perelman is not necessarily a “real food” or “nourishing food” blogger. She may not soak her grains or use traditional cooking methods. But her food is not processed. It’s wholesome, delicious and clearly cooked with love.

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I'm Jeanne, a transplanted Montana mama doing my best (along with my Cowboy honey and our two not-so-little wild-things) to build a happy, healthy, wholesome and sustainable life for our family and the future.

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I hope you find the information at O’Mamas interesting and thought provoking. My goal is to share family friendly recipes, ideas for simplifying and living a more sustainable life. It is not meant to give medical advice or to make any health claims on the prevention or curing of diseases. I am not a medical professional. I'm just moms, sharing my own experiences and ideas. Please consult your own, qualified health care professional before making changes to your diet or exercise regime.

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